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Sponge Cake
- Difficulty
Easy
Published 1993
This is a very versatile cake recipe. When using sponge cake for trifles, try to make it a day ahead, because cake must be slightly stale in order to stay firm in the trifle. This cake freezes well. Note the variation for chocolate sponge cake.
Ingredients
1¼ cups 2½ teaspoons Pinch
Method
Line the bottom of a jelly roll pan with parchment paper.
Sift together the flour, baking powder, and salt. Set aside.
Put the egg yolks and sugar in the bowl of an electric mixer. Using the whisk attachment, whip on high speed u
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Components
- Sponge Cake
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